Croûton

P1160607ACroûton, choice of my snack. although my croûton not evenly brown on the side. I do like a bit of white but normally you will have all side brown. I used up some leftover stale bread about 4 days old. I like it less salt and more herbs. Is worth a moment to rustle up this and it is useful to have it in kitchen whenever you feel like having a salad and you have some croûton to garnish.

First, cut off the crusts of 4 slices of stale white bread, then cut into crouton sized cubes. Next, they need coating in the oil mixture, and I find this easiest to do with a freezer bag. Pour into the bag 4 table spoons of sunflower or olive oil, half a teaspoon of sea salt, a dried herbs of your choice, I used two chopped sprigs of rosemary. Then tip in the cubed bread, seal the bag and give it a good shake around to make sure all of the bread is well coated with oil.

Place a non-stick saute pan in medium heat. When is hot tip in bread, strring, until golden all over. When is place it on a baking tray to cool before storing into air tight jar.

Believe me, once you done it once you may keep topping up all the time. Then you will have handy croûton whenever youu need one.

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